Best 5 Fresh Blackberry Apple Jam Recipes
Indulge in a delightful culinary journey with our collection of fresh blackberry apple jam recipes, a symphony of sweet and tart flavors that will tantalize your taste buds. From the classic stovetop method that allows you to relish the aromatic essence of simmering fruits to the modern twist of an Instant Pot jam that yields quick and delectable results, these recipes cater to every kitchen preference.
Embrace the traditional charm of the stovetop jam, where the gentle heat coaxes out the natural pectin from the blackberries and apples, resulting in a luscious, spreadable consistency. Experience the convenience of the microwave jam, a speedy alternative that delivers a burst of fruity goodness in minutes. Unlock the secrets of a freezer jam, a no-cook method that preserves the vibrant colors and flavors of the fruits, making it an ideal choice for those seeking a fuss-free indulgence.
For those seeking a low-sugar option, the low-sugar freezer jam offers a guilt-free treat, while the pectin-free freezer jam caters to those with dietary restrictions. Satisfy your cravings for a unique flavor combination with the blackberry apple butter, a luscious spread that captures the essence of autumn in every bite.
Whether you're a seasoned jam maker or a culinary novice, our curated collection of fresh blackberry apple jam recipes promises an unforgettable taste adventure. Embark on this culinary expedition and discover the perfect jam to complement your breakfast toast, scones, or even a dollop of ice cream.
APPLE & BLACKBERRY JAM
Got a glut of apples or blackberries? Transform them into jam and gift to family and friends. Enjoy in your favourite sponge cakes or on your morning toast
Provided by Liberty Mendez
Time 50m
Yield Makes 1.75kg
Number Of Ingredients 4
Steps:
- Put two small plates in the freezer ready to test the set of the jam. Put the apples in a heavy pan or preserving pan with the lemon juice and 250ml water. Bring up to the boil, then simmer for 5-8 mins until soft.
- Add the blackberries and sugar and stir to combine. Stir over a low heat until the sugar his dissolved, then turn the heat up to medium and simmer for 30-35 mins until the jam is at setting stage.
- To test the jam, take one of the plates out of the freezer and place a little bit of jam on it, if it sets and when you run your finger over it and it wrinkles, it means it's ready.
- Using a funnel, transfer the jam to a sterilised jar. Make sure you seal the lids once it's cold. Will keep in the fridge for six months in a sealed, sterilised jar.
Nutrition Facts : Calories 44 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.3 grams fiber, Protein 0.1 grams protein
APPLE-BLACKBERRY JAM
There's nothing more wonderful in life than ambling along quiet hedgerows in the forest picking fresh blackberries while the sun shines and the birds sing. The fantastic flavor of this jam on a cold winter morning, months after being made, will warm your heart and transport you back to the day it was made. Get out and look for blackberries from May through November and overlap the blackberry picking with gathering some apple windfalls for the freshest ingredients for your jam.
Provided by stella
Categories Jams and Jellies
Time 14h15m
Yield 204
Number Of Ingredients 5
Steps:
- Combine blackberries with 1/3 of the water in a saucepan over low heat. Combine apples with the remaining water and lemon juice in another saucepan over low heat. Simmer both pans slowly until blackberries and apples are soft and mushy, about 90 minutes.
- Inspect twelve 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Remove blackberries from the heat and pass through a sieve to remove the seeds, if desired.
- Remove apples from the heat and puree with an immersion blender.
- Combine pureed blackberries and apples in a large bowl and weigh on a scale. Add the same amount of sugar as the weight of the pureed fruit.
- Transfer fruit puree and sugar to a large pot and bring to a boil. Cook at a rolling boil for 3 to 4 minutes. Test for the setting point by placing a dollop of the jam onto a cold plate and pushing it with your finger. If the jam wrinkles it is ready.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 27.2 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 26 g
BLACKBERRY JAM
Steps:
- Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
- Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
- When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.
APPLE JAM
Make up jars of homemade apple jam and gift to friends and family. It's delicious spread simply on toast, or as a filling in your favourite cakes and bakes
Provided by Adam Bush
Time 55m
Yield Makes 2 x 500g jars
Number Of Ingredients 4
Steps:
- Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
- Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
- Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
- Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
- Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.
Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8.4 grams carbohydrates, Sugar 8.4 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein
FRESH BLACKBERRY & APPLE JAM
This jam recipe is very easy to make and delicious! The apple and blackberry go so well together. I use organic fruit and sugar - with very little sugar since the fruit is naturally sweet. I use pectin because it cuts down the cooking time and sugar significantly and makes the jam nice and thick. This recipe makes six 8oz. jars. Enjoy!
Provided by Lisa Clarice
Categories Berries
Time 30m
Yield 6 8oz. jars
Number Of Ingredients 5
Steps:
- Wash, remove stems, and mash berries. Make sure to measure 4 cups mashed berries.
- Dice apples into tiny pieces - leave skin on.
- Place apples and lemon juice in large pan on medium heat.
- Cook apples for 5 minutes until soft.
- Add mashed berries and cook until it boils, stirring a few times.
- Let fruit boil for 2-3 minutes.
- In separate bowl, combine sugar and pectin and stir together.
- Add sugar/pectin mixture into boiling fruit and stir.
- Boil (high boil) for 5 minutes.
- Remove from heat and fill jars to 1/4" of top. (Recipe makes six 8oz. jars).
- Wipe rims clean and screw on 2-piece lids.
- Let jars cool. You will hear a "pop" sound once sealed. You do not have to put jars in boiling water. Just let cool on your kitchen counter. Easy!
Tips:
- To ensure the freshest and best-tasting jam, use ripe, flavorful blackberries and apples.
- If you don't have a candy thermometer, you can test the jam's readiness by placing a small spoonful on a cold plate. If the jam wrinkles when you push your finger across it, it's ready.
- If you want a smoother jam, you can strain it through a fine-mesh sieve after cooking.
- Be sure to sterilize your jars and lids before using them to prevent spoilage.
- Store the jam in a cool, dark place for up to a year.
Conclusion:
This fresh blackberry apple jam is a delicious and versatile condiment that can be enjoyed on toast, pancakes, waffles, or even ice cream. It's also a great way to use up fresh blackberries and apples. With its bright flavor and beautiful color, this jam is sure to be a hit with everyone who tries it. So next time you're looking for a homemade jam to make, give this blackberry apple jam a try. You won't be disappointed!
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